Sunday, April 13, 2008

Recipes From Central Luzon – Region III

Central Luzon comprises of six provinces: Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac and Zambales, in central Luzon island. In terms of cuisine, it would appear from the list above that Pampanga has the edge in having its savory delights advertised and enjoyed not only locally but globally wherever a perceptible presence of Filipinos can be felt. Even Daly City in Northern California boasts of its own Pampango cuisine restaurant and other uniquely Pampango food products lining the shelves of ethnic grocery stores.


1 large pork pata, sliced
1 cup beer
½ cup dried banana blossoms, cleaned and soaked
1 clove garlic, crushed
1 small laurel leaf
Oregano leaves
½ cup vinegar
Salt, soy sauce and pepper to taste
6 pieces saba banana, fried
Brown sugar to taste

Clean pata and place in deep saucepan. Add beer and enough water to cover and cook until tender. Add the rest of the ingredients except bananas and continue cooking. Add bananas and simmer for 5 minutes more. Six servings.


¼ cup cooking oil
1 teaspoon minced garlic
3 pieces tokwa, cut into cubes
¼ kilo pork, lean, cut into cubes
¼ kilo shrimps, shelled
½ cup shrimp juice
½ cup atsuwete extract
Patis, salt and pepper for seasoning
¼ kilo cabbage, cut finely
¼ kilo bihon, soaked briskly in water
1 teaspoon, minced garlic
2 tablespoons minced garlic
Green onions
½ cup finely cut kamias
2 hard-cooked eggs, sliced

Heat oil, sauté 1 teaspoon garlic. Add fried tokwa & pork, shrimp and shrimp juice. Season with patis, salt and pepper. Cover and allow to boil. Add cabbage and kintsay and cook for 1 minute. Add bihon and cook until done. Remove from fire. In another skillet sauté the rest of the minced garlic in a little oil until brown, add green onions and kamias. Sprinkle over cooked pansit. Garnish with hard-cooked eggs. Six Servings.


2 tablespoons cooking oil
1 teaspoon crushed garlic
1 tablespoon sliced onion
½ cup sliced tomatoes
½ cup shrimps, shelled
1-1/2cups shrimp juice
1-1/2teaspoons salt
Dash of pepper
2 cups cut squash fruit
1 cup cut kamaniang (sitaw) (2” lengths)

Sauté garlic, onion, tomatoes and shrimps. Cook 2 minutes and add shrimp juice. Season with salt and pepper. Let boil. Add squash fruit and sitaw. Cook 10 minutes. Six servings.


2 tablespoons cooking oil
1 teaspoon crushed garlic
2 tablespoons sliced onion
1 cup sliced boiled pork
1 cup cubed pork liver
¾ cup sliced boiled pork heart
¼ cup sliced oiled pork kidney
1 cup broth
1/3 cup vinegar
1-1/2teaspoons salt
½ cup red sweet pepper strips

Sauté garlic, onion, pork, liver, heart and kidney. Cover and cook 5 minutes. Add broth, vinegar and salt. Boil and add sweet pepper. Cook 5 minutes longer. Serve hot. Six servings.


½ cup sliced cleaned & cooked small intestines (2” lengths)
1 tablespoon cooking oil
1 teaspoon minced garlic
6 slices lean pork
½ cup sliced pork liver
¼ cup vinegar
2 tablespoons patis
½ cup meat broth

Turn small intestines inside out and rub with salt. Rinse well with water. Boil 2 cups water and add small intestines. Cook over low heat for one hour until tender. Heat cooking oil and brown garlic. Mix in small intestines, pork and liver. Add vinegar, patis and ½ cup meat broth. Cover and bring to a boil. Simmer over low heat for 30 minutes. Serve hot. Six servings.


30 pieces talangka
3 cups water
2 tablespoons cooking oil
1 tablespoon sliced onion
¼ cup sliced tomatoes
Patis to taste
2 pieces kamias
¼ kilo fresh miki
Green onions and kintsay for garnishing

Wash talangka very well. Extract aligi and set aside. Pound talangka shells until fine. Add water. Strain. Boil stock & set aside. Sauté onion, tomatoes and aligi; season with patis and add to the soup stock. Add kamias and cook until tender. Take out kamias and mash with a little stock. Strain and add to the soup stock. Boil. Add miki and cook 3 minutes. Before serving, sprinkle with green onion and kintsay. Serve hot. Six servings.


2 tablespoons cooking oil
2 segments garlic, crushed
1 tablespoon sliced onion
1 cup sliced boiled pork
1 cup munggo sprouts, sorted and washed
½ cup sliced tokwa
½ cup sliced petsay
½ cup sliced cabbage
½ kilo fresh miki
Soy Sauce to taste

Heat cooking oil. Sauté garlic, onion and pork. Add munggo sprouts, simmer, then ad tokwa. Season with soy sauce. Cook for 5 minutes. Add petsay and cabbage. Cook for 2 minutes. Add miki. Cook 3 minutes more. Serve hot. Six servings


  1. welcome home. the kapampangan's are really known for their cooking. mom's kapampangan and i was raised on good food at least most of the time. now i'm trying to do the same with my family by learning new dishes at every opportunity. thanks for the recipes.

  2. This is nice. Can't wait on your take on Bicol recipes.

  3. Thanks, Beatburn:

    My curiosity was stoked by the diversity of the cuisine of the different regions. Our own isolation in the different islands must account for this diversity, especially during the earlier times when travel was quite limited.

  4. Dave:

    The Bicolanos will have to wait a little while, no thanks to my bias with our own Northern Mindanao region which got first shot, and from there moving up in geography. Luzon being the topmost island and Bicol being at its tail end.

    But I can say that the delicacies of your region are exotic to say the least. I could only recognize one of them by name. Gulay Na Malunggay. Except that for us from Mindanao, it is kalamunggay.


Welcome. Your comments are appreciated.